The summer is the best season to
cook and eat tomato, cucumber, peppers, aubergines and, of course, courgettes. These two recipes are excellent
suppers, or light meals that can become a fast and simple salad or snack.

In both recipes, the courgettes are
cut into thin strips using a peeler.

Start by heating a grilling skillet. Season the slices of courgette with olive oil and salt and place them on
the grill, until golden. Take them out and reserve. In a bowl add the
chickpeas, the courgettes, the chopped coriander and season it with olive oil
and lemon. Place the generous tablespoon of Ricotta cheese on top of the salad
and season with salt and pepper. Serve immediately.

Pita
bread with a topping of courgettes, fresh mozzarella, chillies and mint

3
pita breads

1
courgette, thinly sliced

1
ball of fresh mozzarella cheese

1
small chilli, cut into slices, seedless

Mint
leaves

Olive
oil, salt and pepper

Preheat
oven to 200ºC. Start by heating a skillet with grids. Grill the pitas on both
sides until they are warm. Arrange the pitas on a baking tray and top them with
the slices of courgette, mozzarella cheese cut into chunks and slices of
chilli. Season everything with a little olive oil, salt and pepper. Bake for
10-15min or until the courgettes wilted and the cheese melted. Remove from
oven, let it cool slightly and sprinkle with mint leaves. Serve immediately.